When you love food as much as we do, you think about it a lot. Â Here’s what’s on our minds lately:
- We get a lot of inspiration from cooking shows. Â We recently saw Giada make sweet potato tots with “dill dust,” and plan to try her recipe. Â We like sweet potatoes, but we’ve never successfully cooked them in a really delicious way at home. Â (Has anyone else? Â If so, please share!) Â Sweet potatoes in tot form might be just the ticket. Â Giada fries them, which isn’t the most healthy preparation, so maybe we’ll do some research on baking or roasting them instead.
- In other cooking inspiration from the TV, an episode of the show “Unique Eats” featured brussels sprouts cooked with bacon and a miso glaze. Â The recipe looks pretty good, if a bit time-intensive (the miso sauce cooks for 2 hours!), and we’d prefer not to fry the brussels sprouts. Â So maybe we’ll adapt it by cooking the sprouts in a skillet with pancetta like this, then finish them with a drizzle of the miso glaze from here. Â Thinking about miso reminds me that we need to work out the kinks of our adaptation of this recipe for miso-glazed pork chops and post it here. Â Anybody have any other good miso recipes? Â Even though a tub of the stuff lasts forever in the fridge, we feel like we won’t ever end up using it all and would like to cook with it more often.
- Not all our food ideas come from television (surprising, considering how much TV we watch.) Â Dan read somewhere once that you can improve the quality of store-bought chicken stock by simmering it with a couple tablespoons of white wine for 15-20 minutes before you use it. Â We tried this trick recently with risotto, since the chicken stock had to be heated anyway before adding it to the rice. Â Without doing a blind taste test, we couldn’t say for sure that the wine tip made the difference, but it was one of the best risottos we’ve ever made at home. Â We’re suckers for easy kitchen secrets that make food and cooking better, and we’d love to hear yours if you’ve got any!